March 30, 2009

Batata Vada/Alu Bonda, Tomato and mixed Vegetable Avarekalu Uppittu/Upma

Batata vada, goes to Harini's "Recipes for rest of us-Starters" event which is started by Ramki.

Mixed vegetable and Tomato Uppittu, goes to Sahaja's "Single serving Recipes" event.

Thanks ladies, enjoy! :)

Who doesn't like Batata Vada or Alugedde bonda as we call it in Kannada? Here is my quick version I made just for this event. No measurement required for the dishes we send to this event and it should be so easy that even a 10yr old can cook it as per this event's rules. Well... most 10yr old kids can make these I guess, although letting them deep fry without supervision is not recommended.

Want to make Batata Vadas sophisticated enough for grand cocktail party? Make large Marble sized vadas and stick a few colorful Toothpicks on each like finger foods to serve with Ketchup or thinner chutney as dip. You can do the same with mini Chana dal round vadas too. Enjoy! :)

Batata vada or Alu bonda with coconut chutney:

To make Aloo stuffing:

1. Boil 2 large Potatoes until soft, peel and mash. Heat a bit of oil, add mustard seeds, cumin seeds, chilli flakes, chopped curry and cilantro leaves.
2. Add Potatoes, salt, lemon juice and mix well. Cool and make about 2" balls and keep aside.
To make batter:
1. Mix 1 portion of Besan/Chickpea flour, few tbsps of rice flour, pinch of bakind soda, enough salt, chilli pd and water to make a thickish batter. Rest it for 10 mins.
To make Bondas:
1. Heat oil to 375F or hot to deep fry. Dip Potato balls in the batter and deep fry until golden.
2. Serve with spicy Chutney; Grind Coconut, green chillies, tamarind or yogurt, ginger, salt with enough water to make chutney. Temper with Mustard seeds. Voila!! :D

Mixed Vegetable and Lilva/Avarekalu Uppittu:

Well... Sahaja wanted a one dish meal and here is my simple yet nutritious one dish Uppittu/Upma I make when I am in a hurry or don't have any left overs to eat. Usually I throw in a frozen mixed vegetable pack here to make veg Uppittu. I love Avarekalu/Lilva/Field beans in Uppittu but fresh beans is not always available to me, so I soak dry ones and cook them to add to dishes or use frozen Lilva. For tanginess, I add Lemon juice at the end or one fresh sliced Tomato.

To make Mixed veg Uppittu:
1. Heat 1 tsp ghee in a non-stick pan. Add 1 cup Semolina/Rava and roast until Rava is golden on a medium heat and spread it on paper to cool.
2. Add 2 tbsp oil to the same pan, add 1/2 Mustard seeds, 1 tsp Cumin seeds, few curry leaves, (Cashews are optional), 2 tsp each Chana dal and Urad dal, 1 onion, finely chopped, 2-3 green chillies and fry them until soft.
3. Add 2 1/2 cups of water, enough salt, few cilantro. Add 1 cup of pre cooked (Microwave them with little water) mixed veggies like Beans, Carrots, peas, Lilva beans, one Tomato sliced. Let it boil for 5 mins.
4. Taste for salt and turn down the heat to simmer. Slowly add Rava in a stream and stir all the while to prevent clumping. Stri well, cover and let it simmer for 4-5 mins.
5. It's ready to eat. serve with crunchy Sev, Boondi and plain yogurt.

Tomato,Peas and Carrot Uppittu:
Tomato, Peas and Carrot Uppittu is another of my favorite combo to add to make Uppittu. I chop baby Carrots in to rounds. They are very sweet, adds a sweetish flavor to spicy Uppittu and for to balance the hot and sweet, I add some Tomatoes or Tomato sauce to this. Adding 1 tsp of MTR Vangibhath powder or Rasam powder to this adds a excellent flavor as well.
Photo didn't come well for this Uppittu, bear with me. I have too many huge windows in every room, bright and sunny rooms don't help me in photographing anything properly these days.

To make Tomato Uppittu:
1. Follow the same method as above until step 2 and add 2 1/2 cups of water, 1/2 cup frozen Green peas, 1/2 cup Tomato sauce or 2-3 Tomato chopped, 2 Carrots chopped or coarsely grated, 1 tsp spice powder of your choice (optional), let it boil.
2. Follow the rest of the method like the above recipe and you will have fragrant, colorful and tasty Uppittu!

Have a great week, see you all later! :)

March 23, 2009

Clicking Wooden Rice Mould/Mold, Roasted veg and Artichoke Pasta, Mac and Cheese Casserole with Italian sausage.

My Japanese wooden Rice Mold, goes to Jugalbadi's ever popular visual candy event "CLICK-WOOD".

Pasta with roasted Bell pepper, Artichoke hearts and Tomato,
goes to Soma of "ecurry" who is guest hosting "Hay Hay, it's Donna's day #26" event. Roma has chosen Donna Hay's this recipe for us to try. This event's original host is Bron Marshall.

Mac and cheese with Italian sausage,
goes to Srivalli of "Cooking for 4 all seasons", who is guest hosting "Monthly Mingle" this month with "Kids lunches" as a theme and Meeta started this MM event. Thanks to all hosts, enjoy! :)

Macaroni and cheese with Italian sausage casserole,
also goes to Aquadaze of "Served with love", who is guest hosting this month's "Presto Pasta Nights #106", an event started by Ruth of "Once upon a feast".

Japanese Rice mould/mold:

Any kind of "mould" in India is called "Mold" here in USA, just like "colour" and "color" etc, just a little clarification about the spelling! :D

This beautiful Japanese rice mold is specially designed to pour and serve the sauce in the center. Spoon the cooked rice into the mold, press gently to fill the gaps, place on a serving plate and tap gently to release the rice. Pour any sauce into the middle of the rice and serve. I had made Egg butter masala, placed an egg in the center of the mold.

Japanese Rice Mould/Mold

Another "clear" look:

Sony Cyber-Shot: 8.1pxl, Macro mode.

Chicken and Capsicum Pasta recipe is the choice of Soma's who is hosting "Hay Hay, it's Donna's day" from Donna Hay's blog. Although I followed the original recipe mostly, I had to make this with Artichoke Hearts with lots of fresh herbs from my herb pots since I made Butter chicken for kids few days ago and ran out of Chicken! So here is my chicken less version;

Artichoke Hearts and roasted Bell Peppers Farfalle Pasta!

Another look:

Here is how I made it:
1. Cooked Butterfly/Farfalle Pasta al-Dente, drained and added to a bowl.
2. Roasted green and red Bell peppers, few Tomato slices, drained canned Artichoke Hearts, cooled them for 10mins.
3. Mixed Pasta, roasted veggies, 1 tbsp Parmesan cheese, few slices of bottled Vinegary Jalapenos, 2 tbsp mixed fresh herbs like Basil, Oregano, Thyme and Parsley along with Donna's dressing and VOILA!!
Beautiful Pasta is ready to dig in. Enjoy! :)

Everybody's favorite food, Macaroni and cheese with sweet Italian Sausage:
My kids always like to have Mac and cheese whenever my husband doesn't come home for dinner and I don't feel like cooking! Usually kids like to add add chopped up Hot dogs for a quick version, I had some Italian sausage this time to add to this Nac and Cheese. You can make plain Mac and cheese without adding anything or may be some veggies to make it healthier. I made a Casserole of Mac and cheese with crunchy Panko breadcrumbs on top!

Macaroni and Cheese with Italian sausage Casserole:

Here is how to make Mac and cheese Casserole:

Preheat the oven at 350F to bake this casserole for 30-40mins.

Boil water, add 2 cups of dry Elbow Macaroni with some salt and 1 tsp oil until almost done, drain and pour it in a casserole dish.
Cut up Hot dog if you using those or take out and crumble Italian sausage links out of it's skin and saute the sausage for a while in a pan until light brown and set aside to add this to the sauce later)
For cheese sauce:
1. Heat a non-stick pan, add 2tbsp olive oil or butter, add 2 tbsp plain flour, stir fry until slightly golden or until flour is cooked. Now pour in about 2 1/4 cups of milk, gently heat.
2. When sauce is hot, grate a Nutmeg to add few pinches, sausage and take the sauce off of the heat. Add 1 tsp yellow ground Mustard, 1 cup of grated Cheddar cheese and stir gently and quickly until cheese dissolves. Add some pepper and salt if needed. I added 1/4 tsp Worcestershire sauce, 1/2 tsp each of mixed spices and herbs.
3. Pour this sauce over the Macaroni, sprinkle some Parmesan and 1/4 cup seasoned Panko (or Italian) breadcrumbs on top and bake for 30 to 40mins until sauce is thickish.
Sauce thickens as the caserrole cools, so don't bake until Pasta and sauce is very dry. To get some color on the breadcrumbs, I broiled/grilled for 5 mins or just until crumbs get golden. DO NOT burn the crumbs!
You can Microwave this dish too to make it faster, bread crumbs will be whitish but it's quite tasty to eat anyway.

Enjoy, see you next time! :)